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This is a staple in our house now. The only changes we made are the following:
--no salsa verde, instead we squeeze fresh limes into the mix
--we add a touch of cumin
Goes great as a side or a (heavy) appetizer with chips.

I made this dish to go with some Carnitas I was making and WOW, it was better than the actual Carnitas! My hubby loved it and is trying to eat it with everything (lol). It's great put into tacos, with chips as a dip, or as a side dish. I used fresh corn (not from a can) and I think it really made a difference. I omitted the avocado because it was already in our Carnitas dish... but I think I would have omitted them anyway knowing I'd still have the dish as leftovers. I also doubled the recipe like others suggested. I felt like it was missing something so I added more salsa verde (1.5 cups total) and that helped. I think next time I will add some type of spice (besides salt & pepper) for that added kick :)

We love this.
Quick, easy and
delicious. Rinse
the beans and the
hominy to get rid of
the canned taste.
Only about 900
calories for the
whole thing. Doubles
easily - use one red
and one gold pepper
for color. Great
dish to bring -
layer the
ingredients in a
glass bowl, then mix
in the salsa just
before serving for a
beautiful
presentation. We're
serving it for
Superbowl Sunday.
Serve with lime
wedges for those who
like it.

This was a very non memorable salad. Something was missing. I ended up adding another can of beans and a tomatoe. The hominy gave the salad a canned taste. It would be much better with fresh corn. This is NOT my new favorite recipe by a long shot.

With both the canned beans *and* the canned
hominy this is not a raw recipe. Further if
canned or bottled salsa verde is used.
This could be quite good with sprouted quinoa
(uncooked) and fresh corn off the cob instead of
the canned ingredients if raw is the goal.
I'm sure it's also quite tasty as written but it's
just not raw as tagged.

This is just fantastic and most of the ingredients are easily substitutable. Made it as is, but added the juice of a lime and some roasted corn (cooled) because it's in season. If you can't find salsa verde, it's still really good with just lime juice, salt, and pepper. Texture, color, and taste get rave reviews.

Loved it as did my dinner guests! I did what others suggested and served it as a salsa with chips. I did tweak it a bit though with a couple of shakes of Abdobo seasoning, and a squeeze of lime to brighten the flavors. It's not a pretty dish when mixed up, but it sure tastes fantastic!

Great SIMPLE recipe. Followed the recipe, adding 1 cup of salsa verde instead of 1/2 cup. Heated up flour tortillas and ate this burrito style. YUM! Will definitely be eating this a lot this summer. Total prep time: less than 20 minutes.

As others have stated, this is super easy to prepare and the results are delicious! I used a red tomato and chipotle salsa instead of the salsa verde because I had it on hand, and it worked wonderfully.

I left out the avocado and used parsley instead of cilantro. Before adding the salsa verde, I chopped everything just slightly in a food processor. We ate it as a dip. It was good and I will make it again.

Very, good. Easy to prepare. Served with wormed wheat tortillas and roasted chicken. One substitution: corn instead of hominy. I didn't think my boyfriend would like, and I knew he would like the corn (petite white frozen)

This is a beautiful looking salad that was a hit at my weekend barbecue. I served it in a tortilla shell like you get a taco salad in. My guests loved it, and we're still eating leftovers a few days later, and it still tastes great! Add a little more salsa verde than the recipe states, otherwise it'll be hard to use as a dip as it would fall apart. Yummy!

I agree that this dish is very good however only after spicing it up considerably. I added cumin, chili powder, lime juice and hot sauce! Perhaps the salsa verde I used was too bland but the problem was easy to solve.